WIAW- My Thanksgiving menu

I cannot believe Thanksgiving is tomorrow. It seems as if just yesterday was Halloween.

Thanksgiving is a very stressful holiday for me.
1. It’s food centered.
2. It’s meat centered
3. It involves a lot of people.

Last year, I didn’t plan anything in advance and then figured out when it was time to eat that my options were pie, mashed potatoes, salad, and rolls. Ummmmm yeah. It wasn’t the best situation. My family tends to enjoy their meat on this holiday and want to put meat in EVERYTHING.

Bacon in the green beans. Turkey broth in the stuffing. Turkey drippings in the gravy…

So this year, I am more than ready. Instead of focusing on the anxiety it might cause me, I have learned to plan ahead.

What will be on my Thanksgiving plate:

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Banana Streusel Muffins

Cauliflower steak with Mushroom Gravy from Vegan Richa

Simple vegan stuffing from Minimalist Baker

Thanksgiving Loaf from Fat Free vegan

Mashed cauliflower from Detoxinista

We will be having a lot of family over for Thanksgiving day, so it will be a full day of cooking and eating.

Happy [early] Thanksgiving!

Check out the other eats today!

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Banana Streusel Muffins

A non-pumpkin recipe… in the middle of November? I know, I know. It’s slight craziness. Do not be disappointed though. These banana streusel muffins do not disappoint.

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Now, normally I am pumpkin all the way. Bread, pancakes, muffins, donuts, etc. I want all the pumpkin I can get my hands on. Until, I run out of cans of pumpkin. And I am too lazy to go buy some more. But I want some muffins. Oh, the dilemma!

But then, to my surprise, two way overripe bananas are sitting on the counter. You see, I do not eat overripe bananas. If they have the slightest hint of brown on them, there is no way I will be the one to consume them. Unless, they are in baked good form. Then I am game!

So, with my lack of pumpkin, and overly brown bananas, these muffins were born. And they sure did satisfy.

They are perfectly fluffy with big round tops, and a crunchy brown sugar topping that puts them over the edge. They are also made partly with wheat flour to give them some extra fiber. Because of the sweetness of the banana, and the addition of applesauce, not much added sugar is necessary. Hooray for healthier baked goods, that take care of any cravings you might have. These are definitely a winner!

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Banana Streusel Muffins:
adapted from Damn Delicious
-1 cup all purpose flour
-1 cup white whole wheat flour
-1/4-/1/3 cup sugar (depending on your desired sweetness)
-1.5-2 teaspoons cinnamon (depending on how spicy you like)
-0.5 teaspoon nutmeg
-1 teaspoon baking powder
-1 teaspoon baking soda
-0.25 teaspoon salt
-2 large very ripe bananas
-0.5 cup applesauce
-2 eggs
-2 teaspoons vanilla extract

Streusel Topping:
0.25 cups flour
0.25 cups brown sugar
2 teaspoons cinnamon
2 tablespoons butter (I believe coconut oil would work as well)

Instructions:
1. Preheat oven to 350 degrees. Line a jumbo muffin pan with 6 liners. A standard 12 size muffin pan would work as well.
2. Prepare the streusel topping by by combining all streusel ingredients in a small and working together with a fork or your hands to make sure butter is incorporated.
3. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
4. In another bowl mix together the banana, applesauce, eggs, and banana.
5. Combine wet ingredients with the dry and stir until just combined. Do not over mix.
6. Scoop batter into muffin pan and sprinkle streusel over top. Use fingers to press gently into batter to make sure it sticks.
7. Bake in oven for 25-20 minutes for jumbo sized. Baking time will be less for standard size muffins.
8. Remove from oven and allow to cool.
9. DEVOUR!

Check out the other WIAW posts